Tangy Tomato Salad Recipes

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SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10



Salami, Tomato and Mozzarella Salad with Tangy Vinaigrette image

Steps:

  • Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 small clove garlic, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces salami, cut into 1/4-inch-thick half-moons
7 ounces mozzarella pearls (bocconcini or ciliegine), drained
1 pint cherry tomatoes, cut in half
Handful torn fresh basil leaves

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9



Iceberg Lettuce Salad with Tangy Tomato-Tarragon

Steps:

  • Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

1/2 large head iceberg lettuce, chopped
1 cup shredded carrots
1/2 pint cherry or grape tomatoes
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon tomato paste
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

TOMATO TANG SALAD DRESSING

A tangy, oil-free salad dressing with chopped tomato, herbs, and mustard.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 7



Tomato Tang Salad Dressing image

Steps:

  • Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.

Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 79.6 mg, Sugar 1.5 g

1 cup chopped fresh tomato
⅓ cup red wine vinegar
1 dash Worcestershire sauce
1 teaspoon ketchup
2 teaspoons Dijon mustard
1 tablespoon minced fresh basil
1 tablespoon minced fresh thyme

TANGY TOMATO SALAD

Very good way to use up those tomatoes! I made this salad one day trying to use up what I had on hand and it was delicious. I have made it several times since then!

Provided by Dissie

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10



Tangy Tomato Salad image

Steps:

  • Lay the halved tomatoes in the bottom of a bowl.
  • Whisk all the other ingredients together and pour over the top. Let it sit for about 1 hour in fridge.
  • Serve!

Nutrition Facts : Calories 107.3, Fat 9.4, SaturatedFat 1.2, Sodium 414.1, Carbohydrate 5.8, Fiber 1.5, Sugar 3.6, Protein 1.2

2 pints cherry tomatoes (halved)
1/4 cup vegetable oil or 1/4 cup olive oil
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley
2 teaspoons prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
3 green onions, sliced thinly

TANGY TOMATO SLICES

Fresh garden tomatoes are a treat at a picnic or family gathering. The zesty flavor of this dish is a crowd-pleaser, and it's a colorful addition to the buffet. I'm grateful to the friend who gave me the recipe. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 11



Tangy Tomato Slices image

Steps:

  • In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

Nutrition Facts : Calories 190 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

1 cup canola oil
1/3 cup white vinegar
1/4 cup minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
1 medium sweet onion, thinly sliced
6 large tomatoes, thinly sliced

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